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Sunday, March 03, 2013

how to dry-fry tofu :: tutorial

Dry-fried tofu: crispy and marinade friendly, yet free of added fat.

As promised, today I'm going to show you how to dry-fry tofu. I use this easy technique often to quickly give pressed tofu a wonderfully chewy texture. When you dry-fry tofu, it actually tastes like you deep fried it – but it's oil- and added-fat-free [Take that, Paula Deen!]. This method makes tofu more receptive to soaking up sauces and marinades; in my opinion, it's the best way to introduce this versatile plant protein to professed tofu haters.

You can use dry-fried tofu any way you would use seitan, tempeh or....meat [This should help newbie vegetarians who miss the texture of meat]. Cover it with your favorite sauce and bake it. Add it to stews, soups and curries. Or cut it into thin slices before dry-frying, marinate it, and use it to fill sandwiches and spring/summer rolls. I love it as a sub for paneer [Indian cheese] in Saag Paneer.

First you need to press your tofu. Place it on a plate and swaddle it in a layer or two of paper towels, below and above the tofu.

Place another plate atop the tofu, then place 2 or 3 of your heaviest tomes on top. Let sit for 30 minutes. Replace paper towels with fresh ones, flip and repeat. Now most of the water will be gone.

Cut pressed tofu into desired shapes.

Heat a non-stick [this is important] skillet over medium. Do not add oil. Just heat, then add tofu. Don't crowd the pan. Cook until the tofu is browned, then...

...Flip and cook until the other side is golden. When it's done, add to your favorite recipe. Now wasn't that easy?

Try these other great vegan recipes using your batch of Dry-Fried Tofu:

This also makes a yummy dessert - simply soak the dry-fried tofu in a lemon ginger simple syrup (1cup sugar, 1 cup water, bring to a boil, let cool with ginger and lemon peel until it absorbs all the flavor, then pour it over the tofu. Hibiscus and mint works well too.